Maple-Glazed Seitan Roast

Here is a twist on the savory seitan recipes that I have put out so far.  This one is sweetened with allspice and has a nice maple syrup glaze to finish it off.  It can be sliced thin or a little thicker, depending on your tastes.  I drizzled mine with mustard when I was ready to eat, and the leftovers would be great cold in sandwiches.  The texture is tender and firm but not rubbery, and the taste got a thumbs up from the family.  I tried Vegan Dad's method of adding a bit of oil and baking in foil.  This roast recipe has taken several tries and tweaks before I was comfortable posting it, so I hope you like it too.

Maple-Glazed Seitan Roast sliced, on serving platter

Right before being wrapped in foil for steaming

Resting before slicing, after being baked

Close-up of those slices

Partnered with sauteed veggies, the roast makes a complete meal

Maple-Glazed Seitan Roast

Ingredients:

1 cup slow-cooked red beans
2 cups vegetable broth
1/2 cup maple syrup  (I had on hand maple agave syrup)
1/4 cup olive oil
1 Tbs. allspice
1 Tbs. onion powder
2 tsp. salt
1/4 tsp. pepper
3 cups gluten flour
2-3 Tbs. maple syrup for glaze
Non-stick spray 

Directions:

Blend all the ingredients from the beans through the pepper in a blender.  Pour into a large bowl.  Stir in the gluten flour and mix until combined well.  Knead for a couple of minutes to ensure there are no dry or wet spots.  It should have the same general feel all throughout.  Shape into a large ball and wrap completely in aluminum foil.  Steam for one hour.  Preheat oven to 350 degrees.  When roast is done steaming, transfer to baking pan; keep it in foil for now.  Bake for 30 minutes.  Take roast out and unwrap from foil.  Spray baking pan with non-stick spray.  Place roast back on pan.  Glaze roast with maple syrup with a basting brush.  Bake for another fifteen minutes.  Remove from oven and let rest for five minutes before slicing.  Place roast on cutting board and with a large serrated knife, slice thinly or thickly, depending on your tastes. Letting it rest a few more minutes will make it even easier to achieve super thin slices.  Nice taste and texture.  Drizzle with mustard and serve with veggies. Feeds five hungry vegans.